good food with simple ingredients

Pumpkin Pecan Spiced Waffles And Pumpkin Spice Compound Butter

by apuginthekitchen on October 8, 2017

It’s pumpkin season, this is my absolute favorite time of year and I want to celebrate by focusing on some recipes using pumpkin. Now, I am not the adventurous type that buys a whole pumpkin and goes through the arm breaking task of cutting and cleaning, Libby’s pumpkin puree is just fine by me.

These waffles are light, soft and delicious. I saw the recipe on Martha Stewarts site and adapted it substituting part of the all purpose flour for toasted pecan flour. The gentle warm spicing and pumpkin flavor of these waffles is like having Fall on a fork. It literally takes only minutes to put these waffles together and it makes a hearty and delicious meal. I like to think that with the nut flour and pumpkin it’s health food. The compound butter is also nice because in reality you are using less butter since you have added pumpkin pureé. Win win!

pumpkins lined up at the local markets

Pumpkin Pecan Spiced Waffles

Adapted from a recipe by Martha Stewart

1 1/2 cup all purpose flour

1/2 cup +2 tbs toasted pecan flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp nutmeg

1/2 tsp powdered ginger

1 1/4 tsp cinnamon

1 tsp kosher salt

scant 1/4 cup sugar

1 3/4 cup whole milk

1/2 cup pumpkin pureé

3 eggs

1 stick (1/2 cup melted butter

Pre heat your waffle maker. To toast the pecans heat oven to 350 place 1 cup pecans on baking sheet and toast in the oven for approximately 15 minutes or just until you can smell the nuts. Let cool and then grind in the food processor or vitamin, it will resemble course flour. Line a baking sheet with parchment.

Pecan flour

In medium bowl whisk together the dry ingredients (flour, sugar, spices, salt, baking soda and powder. In large bowl whisk together the milk, egg, pumpkin, eggs and melted butter add the flour mixture and stir until combined. Let sit for 5 minutes and follow manufacturers directions for your waffle maker. Keep them warm in the oven after you make each batch. They freeze beautifully also, I usually put in a zip lock bag with each waffle separated by parchment.

Suzanne these sound absolutely beautiful. I can pretty much taste these already 🙂 I still don’t have a waffle maker but I am sure I can make into crumpets …. I am so looking forward to trying these….. Hugs to Percy 🙂 x

Haha — “fall on a fork” — love it! 😀
Suzanne, those waffles are browned to perfection. They’re pos-i-lutely drool worthy. Heck, my mouth watered at the picture of the batter. Your posts make me see, smell, and taste the food.
The photos are gorgeous as always. Have a delicious new week. Hugs.

Fall on a fork! Love it. Your waffle recipe would make a great waffle ice cream cone. Have you ever made waffle cones? Your recipe sounds delicious with the pumpkin compound butter. I don’t blame you for not wanting to cut up a pumpkin. I did once and had more pumpkin pies than I knew what to do with. Never again. Thanks for sharing with us.

Fall on a fork, LOL, never heard that before and it made me smile. Thank you so much. You know I’ve never made waffle cones but want to try. I love ice cream in a waffle cone, what I have done is made ice cream sandwiches out of waffles. YUM!!

Perfect Suzanne– I’m wishing we had a plate of these on the table right now! And I’m with you on the Libby’s pumpkin! When we lived in Spain, it wasn’t available so we would buy a sort of pumpkin-ish vegetable and bake it and scrape the flesh out. With spices and enough sugar it made a lovely pumpkin pie! So now I appreciate a good canned pumpkin puree! And– I wonder about pecan flour– could I grind pecans and get the same thing?? Or use almond meal?? Loe this recipe Suzanne! xo

Lovely! I still haven’t figured out what exactly is pumpkin spice but you are making me wonder if I have been missing out on something! Thank you for co-hosting FF with me this week, I’ve only just started and I am feeling ready to tuck into a few waffles, to keep me going …
Ginger x

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